Almond cream

Almond cream is notable for nickel, oxalates, FODMAPs, histamine, sucrose and salicylate. Clear on lactose, gluten, fructose, oligosaccharides, sorbitol and tyramine.

Almond cream contains moderate levels of nickel. Almond cream is almonds and sugar, and the sugar dilutes the nickel without removing any. It goes into fillings and pastries in generous amounts, so the portion is rarely small.

Almond cream contains moderate levels of oxalates. Almond cream is almond milk with more almond and less water, so its oxalate sits where the ratio puts it - and the ratio is on the label as a percentage. It is a cooking cream, which means it arrives in a sauce rather than in a glass.

Almond cream contains only low levels of FODMAPs. Almond cream is built on a diluted or small-quantity ingredient, and the serving is what keeps it low. The FODMAP thresholds are set per portion rather than per concentration: a spoonful of a moderate ingredient and a bowl of a low one can land in the same place, which is how the same nut is high whole and low as a spread.

Almond cream contains only low levels of histamine. Almond cream is ground seed or nut with no fermentation step, so it starts low. The risk is rancidity rather than bacteria: an opened jar left warm goes off through oxidation, and that is a different spoilage from the one that makes histamine. Amounts vary by brand and recipe, so always check the label of the exact product.